Almost Carbonara

Almost "Carbonara"  (serves 2) 
  • 3 cups cooked pasta
  • 4 strips thick cut bacon (reserve 2 Tbs of drippings)
  • 3 cloves garlic, minced
  • 1 Tbs fresh oregano, minced
  • 1 Tbs fresh rosemary, minced
  • 3 tbs extra virgin olive oil
  • 2-4 eggs
  • 12 grape tomatoes, sliced
  • 1/4 cup parmesan cheese, shredded
  • 6 leaves fresh basil, torn
  • salt and pepper to taste

Boil pasta and drain.

Slice bacon fry in pan.  Reserve 2 tbs of bacon drippings, drain bacon pieces on plate lined with paper towel, set aside.

Add 3 tbs of olive oil, reserved bacon drippings, herbs and garlic to hot skillet.  Saute for about a minute and add eggs.  Fry eggs keeping yolk soft and creamy.  Remove eggs from pan and set aside.

Quickly combine pasta, pan drippings, tomatos, bacon and parmesan cheese.  Toss pasta, drizzle more olive oil if desired.  Season with salt and pepper to taste.

Top pasta with fried egg, garnish with torn fresh basil and serve hot.


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